Dried Fruit Jam

I just discovered (of course, when I’m pressed for time and making hubby’s lunch) that we are just about out of jam. And when I say out, I mean we have about 2 Tablespoons left! So, today is jam making day. 1. I will make jam out of a spiced plum sauce I have in the pantry. I made this years ago and it’s a wonderful plum/clove sauce but I haven’t used it for anything else. I bet it would taste wonderful as jam! 2. I’ll be making this but with a mix of dried fruits. I have dried apricots, cherries, raspberries, strawberries, apples (might not use them all) plus about a cup of frozen blueberries. Whatcha think?


Update:  O.k.  Next time, I’ll leave out the vanilla (unless the flavor becomes more subdued as it cooks … the book’s suggestion of orange liquor or peach brandy would have been much better) and this became freezer jam (the fruit by itself was so sweet that I only added 1 cup of sugar and 1 cup of Splenda, which may still be too sweet but it’s too late now).  The tartness of the cranberries is just enough to make your mouth water but everything else mellows it out … this tastes like fruit leather.  It’s going to be awesome!

Sweet Dough

Baked Goods

Baked Goods

I’ve been using this recipe for about 6 months now and it hasn’t failed me yet.  I got it from my mom’s friend Bernice (who got it from a neighbor when her kids were little … and they are about my age).  I love it!  One note I would like to make:  I have tried substituting Splenda for all (and then part) of the sugar.  They just weren’t the same.  Splenda doesn’t have the same “bite” as sugar.  So, if you can’t have any sugar, just don’t make these.  I haven’t used whole grains yet.  Now that I’m more comfortable with the recipe, I’ll start branching out and maybe substitute some for the all-purpose flour but today I’m making these for other people (a memorial for my dear friend’s mother).

Sweet Dough

  • 1 package yeast (2 1/2 teaspoons)
  • 1/4 cup warm water
  • 1/4 cup sugar
  • 3 tablespoons butter
  • 1 1/2 teaspoons salt
  • 3/4 cup scalded milk
  • 1 egg
  • 2 1/2 to 3 cups flour

In a small bowl, mix yeast and water.  Let sit while preparing the milk mixture.

In a medium saucepan, mix sugar, butter, salt and milk.  Heat just until the butter and sugar melt (stirring continually to prevent scorching).  Pour into a large bowl.  Once lukewarm, beat in the egg and the yeast mixture.  Now, mix in the flour, a cup at a time, until a soft dough forms.  Pour out onto a floured surface and knead until it’s fairly smooth (I don’t knead this as much as bread dough).

Place in an oiled bowl, cover, and set in a warm place until doubled (about an hour).  Now, form into whatever you decide to make, let rise another hour, then bake at 350 degrees F until slightly brown (about 15 to 20 minutes).

A friend of mine just suggested this dough could be used to make kolaches.  I had never heard of them, so I looked them up.  Here’s a link, with recipes for different fillings http://www.texasmonthly.com/1998-11-01/webextra.php, like prune, apricot, cottage cheese, cinnamon, poppy seed, and cabbage (not sure about this one but it’s worth a try).

For Cinnamon Rolls:

You need

  • room temperature butter
  • brown sugar
  • cinnamon

Roll out the dough into a rectangle that is about 1/4 inch thick (the thinner it is, the more sugary-cinnamony goodness your rolls will have).  Spread with butter (I use a rubber spatula so I don’t stick the dough).  Do not spread the butter all the way to the edge (leave about 1/4 inch gap).  Now, sprinkle with brown sugar.  I think the first time I did this I used about 1/2 cup packed brown sugar.  Now, I just go by look (I want it everywhere).  Then, sprinkle with cinnamon.  I use a lot.  I make sure all the sugar/butter has a dusting of cinnamon.

Starting at a long side, slowly start rolling the dough tightly (I can’t emphasize this more … the first time I made these I didn’t roll tight enough and they unrolled while baking … tasted great, looked awful).  Once you get the the end, pinch the ends of the dough together (or, they will unroll).  Slice across the dough, making your rolls about and inch or more thick.  Place in a well greased 13X9 pan, cover, and let stand until doubled (about an hour).  Bake as directed above.   When cool, drizzle with icing (see below)

For Fruit Danishes:

You need

  • room temperature butter
  • sugar
  • jam (I’ve used blackberry, blueberry, raspberry, grape, apricot-pineapple)

Now, this one’s trickier.  Roll out the dough just like you are making the cinnamon rolls above.  I got the technique from Joe Pastry (http://www.joepastry.com/category/pastry/danish-pastry/).  He describes it much better than I do (and he has great pictures) so go there and read how he does it.  He also has other pastry ideas that this dough would be perfect for.  I originally made it like he does, with pastry cream.  Well, I don’t have any today so I’m just going to spread the dough with butter and sprinkle sugar on it (I’m wondering if brown sugar would be too strong … I’ll try that next time).  Everything else is the same.

For Icing:

  • Powdered Sugar
  • Milk

For a double recipe of sweet goodness, I use about 1/2 cup of powdered sugar, then slowly add the milk until it’s the consistency I like.  If it’s too runny, add more powdered sugar.  See in the picture on Joe Pastry’s web page of the icing?  That’s how it should look after you mix it.  Still white (can’t see through it) but liquid enough so it will stream a bit off a fork (I tried using a spoon and a tiny whisk but ended up with giant blobs of icing).

Preserving the Herbal Harvest with Herb Jellies

Preserving the Herbal Harvest with Herb Jellies

This piece was developed and written by Kathleen Gips and appears in The Pleasure of Herbs: A Month-by-Month Guide to Growing, Using, and Enjoying Herbs by Phyllis Shaudys (©1986 by Storey Communications, Inc.; published by Garden Way Publishing).

Herb jellies capture the essence of fresh herbs in a delicate base of fruit juice or an herbal infusion. The glittering, colorful jars of sweet herb condiments appeal to the sight as well as to the taste, and can be enjoyed for long after the herb garden is dormant.

The endless combinations of herbs and spices with fruit juices are a challenge to the herbalist’s imagination. Traditional uses for tangy tarragon with poultry or fish, rich rosemary with roast meats, and green mint with lamb are commonly known and used. But those who enjoy the herbal flavors will seek new taste experiences such as rich basil on hamburger, rosy rose geranium with peanut butter sandwiches, delicate orange rosemary on muffins, fennel jelly with grilled fish, sherry rosemary with cream cheese and crackers, or even lemon verbena jelly on a sundae!

General Directions

Fruit juice jelly when made with apple juice will have enough natural pectin from the apples to gel without the addition of commercial pectin. When water or other fruit juices are used as a base for the infusion, however, commercial pectin (either powdered or liquid) must be added to obtain proper consistency. Liquid and powdered pectin are not interchangeable in recipes, however.

Although fresh are preferable, dried herbs or seeds may be used. A general rule is 1 cup fresh, 1/2 cup dried, or 1/4 cup seeds. More or less may be used according to taste. The herbs should be gathered in the early morning after the dew has dried from the leaves, but before the hot sun has evaporated the essential oils from the foliage. Wash the herbs by swishing in a basin of cool water, being careful not to bruise the leaves. The herbs for the infusion may be chopped and put in a cheesecloth bag, or the stems tied in a bunch, or, as I prefer, chopped and put into the liquid, then strained before using. Bruise
the leaves with a wooden spoon or a potato masher when the herbs are infusing into the juice or water. This, along with the heat, will increase the release of the essential oils into the liquid. If desired, 1/4 cup of fresh chopped herbs-not those used for the infusion-can be added to the jelly batch before it is poured into the jars. To prevent floating herbs, stir the jelly for 5 minutes before ladling into jars.

A fresh sprig of herbs should be added to each hot jar before the jelly is poured into it, to add flavor and eye appeal. Jelly jars and lids should be sterilized in either boiling water or in the hot cycle of the dishwasher. Screw-top canning jars are preferable to paraffin seals, since new information indicates that the mold which sometimes forms when paraffin is used can be harmful. The jars and lids should be boiling hot when filled and capped. To do this, run the jars through the hot cycle of the dishwasher and leave closed until the jelly is ready. Or keep the jars hot, after boiling, by placing upright on a cookie sheet in a 250° oven. Boil the lids for at least 5 minutes, and leave them in the hot water while making the jelly. Fill the jars, leaving 1/4 inch headspace to allow room for a vacuum and, therefore, a proper seal. Turn the lidded jars over, after filling with jelly, to coat the lids. place them upright on a folded towel for about 8 hours, until set. Jelly will thicken as it cools.

Measurements must be accurate when using jelly recipes. Too little sugar will cause the jelly to be thick and rubbery; too much sugar will cause it to be thin and watery without a proper “set.” It is important to remember not to exchange the liquid and powdered pectins called for in the recipes; for success you must use the form listed. A large enamel or stainless steel pot should be used when making jelly for correct heating of the sugar mixture and to allow room for the rolling boil. A few drops of vegetable food coloring can be added to the mixture before boiling, if desired, to enhance the color of
the jelly. Choose from the colors red, yellow, or green, but use sparingly – just a few drops are needed. Vinegar can be substituted for all or part of the lemon juice when it is desirable for the jelly to have a tangy, sweet flavor. Use this variation for meat accompaniments with herbs, such as tarragon or fennel. One half teaspoon butter or margarine in the boiling jelly will prevent or decrease foaming, thus eliminating or lessening the skimming process.

Basic Herb Jelly Recipes

First select the recipe you will follow, choosing either apple juice, powdered pectin, or liquid pectin. Assemble the ingredients including the herb and fruit juice or herbal infusion combination that you have chosen from the chart that follows, or from your own imagination. Have on hand sterilized tongs and very clean oven mitts or hot-dish-pads for handling the very hot jars and lids. Make your herbal infusion following the directions below, and then proceed with jelly recipe instructions.

To make an herbal infusion:

In a covered saucepan, combine fruit juice or water with the herbs. Heat to the boiling point, but do not boil. Remove from heat and let steep, covered, for 20 minutes. Strain the liquid through a coffee filter paper or jelly bag, squeezing the herbs left in the paper or bag to include all the flavor. Discard herbs. This is the herb jelly liquid base.


Herb and Fruit Juice Combinations

BASIL (opal)/basil infusion (this will be a lovely rose color without food coloring)

BASIL (sweet)/basil infusion (add 2 T. cloves to infusion for spicy flavor; strain)

CINNAMON/cherry juice (make infusion with 1/4 cup crushed cinnamon; strain)

CLOVE/tangerine juice (make infusion with 1/4 cup crushed cloves; strain)

FENNEL/fennel infusion (add vinegar for all or part of the lemon juice, if desired)

LEMON BALM/red grape juice

LEMON THYME/white grape juice


MARJORAM/grapefruit juice

MINT/mint infusion or apple juice

PARSLEY/parsley infusion or dry white wine (add fresh chopped herbs to the finished jelly)

ROSEMARY/orange juice or sherry

SAGE/cider or apple juice

SAVORY/cranberry juice

SCENTED GERANIUM/apple juice or scented geranium infusion

TARRAGON/white wine or tarragon infusion (use vinegar instead of lemon juice)

THYME/purple grape juice


Recipe Using Powdered Pectin

  • 3 cups fruit juice or water
  • 1 cup fresh herb
  • 1 T. fresh or frozen lemon juice or vinegar
  • 1 package powdered pectin (1 3/4 oz.)
  • 4 cups sugar
  • 1/2 t. butter or margarine
  • 1 fresh herb sprig for each jar
  • 3 or 4 drops food coloring (optional)

Mix the prepared herb infusion with the lemon juice or vinegar, food coloring, pectin and butter. Mix well. Put over highest heat, stirring constantly, until mixture comes to a full rolling boil. Mix in sugar. Continue stirring, return to full boil and boil hard for exactly 1 minute. Remove from heat. Stir and skim off foam with metal spoon. Immediately pour into hot, sterilized jars with herb sprigs in the bottom. Seal.

Yields approximately 40 oz.


Recipe Using Liquid Pectin

  • 2 cups juice (bottled or canned), white wine or water infused with
  • 1 cup herb (or proportion of spices suggested above)
  • 3 1/2 cups sugar
  • 2 tablespoons lemon juice
  • 1 pouch liquid pectin
  • 1/4 teaspoon butter or margarine (optional)
  • 1 fresh herb sprig per jar
  • food coloring (optional)

To the prepared herb infusion add the lemon juice, food coloring, sugar and butter. Mix well. Over highest heat, stirring constantly, bring mixture to a full rolling boil. Mix in pectin all at once, and return to full rolling boil. Stir constantly and boil hard exactly 1 minute. Remove from heat. Stir and skim off foam with metal spoon. Add herb sprigs to hot sterile jars. Pour and seal immediately with hot caps.

Yields approximately 48 0z.


Recipe Using Apple Juice

  • 4 cups apple juice
  • 1 cup herb leaves
  • 3 cups sugar
  • 1/2 t. butter or margarine
  • 1 herb sprig for each jar used
  • Few drops food coloring

Stirring constantly, bring infusion of apple juice and herbs to a rapid rolling boil; boil hard for 5 minutes. Add sugar, butter, and food coloring. Stirring constantly, boil about 10 minutes until reaching 222° on a candy thermometer, or until jelly stage is reached. Test by placing a spoonful on a dish that has been chilled in the freezer. It should harden to jelly in a few minutes. Remove from heat, skim, and fill jars with herb sprigs in the bottom. Cap and seal.

Yields approximately 28 oz.


Herbal Jelly Flavor Combinations

Being a cooler month, October is an excellent time to make herb jellies- especially since apple season is upon us. For treats for you family and friends all winter long, spend a day or two making a variety of herb jellies. Here are some ideas for jelly flavors and colors, and what to use them with:

Mint Jelly. Spearmint; dark green. Nice in pear or peach halves to accompany ham, lamb, or pork.

Thyme Jelly. Light green. Use a sprig-wonderful with beef or fish meals.

Rose Geranium Jelly. Slightly pink. Lovely with cream cheese on hot biscuits; divine on angel food or pound cake with whipped cream frosting!

Orange Mint Jelly. Yellow and red. Orange mint leaves and fresh or dried orange peel; marvelous with Chinese foods or baked chicken.

Lemon Balm Jelly. Yellow. Exquisite with fish and poultry.

Sage Jelly. Slightly yellow. Delicious with Turkey, chicken, or pork.

Basil Jelly. Dark orange. Excellent on hot rolls with any meal.

Rosemary Jelly. Leave natural amber color. Use a sprig. Perfect with beef.

First, make apple jelly according to the directions. Then, add food coloring (as suggested for each combination) after skimming off the foam from the boiling jelly. Finally, pour into the hot, sterile jars which contain 2 or 3 leaves of the suggested herbs, according to your taste.

If you try several different flavors and hues, it will be difficult to hide the results away in a cupboard! The rainbow of your garden creations will be mouth-watering just to look at.

This piece was developed and written by Kathleen Gips and appears in The Pleasure of Herbs: A Month-by-Month Guide to Growing, Using, and Enjoying Herbs by Phyllis Shaudys (©1986 by Storey Communications, Inc.; published by Garden Way Publishing).

Apples, Apples Everywhere!

Not sure what to do with the bumper crop of apples you have this year?  Try these recipes!

All-Day Apple Butter

Recipe By : Taste of Home Oct/Nov ’96

  • 5 1/2 lb apples, peeled and finely chopped
  • 4 c sugar
  • 3 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp salt

Place apples in a slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and
cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer.
If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-inch headspace. Cover and refrigerate or freeze.


Apple, Bee Balm and Sunflower Crisp

Recipe By :Wanita Sears

  • 2 1/2 cups finely chopped dried apples
  • 1 1/2 cups warm water
  • 1 tablespoon lemon juice
  • 1 cup hulled sunflower seeds, toasted
  • 1 cup fine yellow cornmeal
  • 1/3 cup plus 1 tablespoon water
  • 1/4 cup dried bee balm (Monarda) petals
  • 1/3 cup honey

Combine apples, 1 1/2 cups water and lemon juice. Allow to stand for 45 minutes. Whirl sunflower seeds in a blender till fine. Add cornmeal, then water. Mix just to blend.
Reserve 2 tablespoons of the mixture for topping. Press remainder of mixture into the bottom of a 6 1/2 x 10 inch cake pan.  Spread apple mixture on crust and sprinkle with
bee balm petals. Drizzle honey over all. Sprinkle reserved seed mixture over top. Bake at 350F for 25 -30 minutes. Serve slightly warm.


Apple Crisp

  • 8 medium apples — peeled and sliced
  • 1 tablespoon fresh lemon juice
  • 1/2 cup all-purpose flour
  • 1 cup brown sugar
  • 1 cup rolled oats
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup butter

Place apple slices in two quart baking dish. Sprinkle with lemon juice.

Combine flour, sugar, oats, cinnamon, and nutmeg. Cut butter into one-inch chunks. Blend into dry ingredients, using a pastry blender two forks or your hands. When crumbly,
sprinkle over apples. Bake at 375 degrees for 15 minutes. Turn oven down to 350 degrees and bake for 30 minutes more.


Apple Crunch


  • 2 cans of pie apples
  • Cinnamon to taste
  • 1 box yellow cake mix (8 to 10 ozs)
  • 1 stick butter
  • 1/2 cup pecans

Pour apples in baking dish. Sprinkle with cinnamon and cover with yellow cake mix. Cut butter in squares and distribute over top of cake mix.

Bake for 20 to 25 minutes at 350 degrees F. Remove from oven, top with pecans. Return to oven for several minutes to heat pecans; remove from oven. Cool slightly and enjoy.



Apple Jelly

  • 4 cups apple juice
  • 1 box pectin
  • 2 tablespoons lemon juice
  • 4 cups sugar

Place the juice in a pan and add the pectin and lemon juice. Bring this to a boil and add the sugar. Return to a rolling boil and allow to boil for 1-2 minutes before packing
in sterilized jelly jars and sealing. Process in a hot water bath for 15 minutes to insure a good seal on the jars.

Melana Hiatt


Apple-Orange Spice Cake

This one’s a great afternoon or take-along dessert.



  • Cooking spray
  • 1 tablespoon all-purpose flour
  • 4 large eggs
  • 1-3/4 cups sugar
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon grated orange rind
  • 1/2 cup fresh orange juice (about 3 oranges)
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 cups thinly sliced Granny Smith or other tart apple (about 3/4 pound)
  • 2 teaspoons sugar
  • 1/4 teaspoon ground cinnamon


  • 1/4 cup sugar
  • 2 tablespoons low-fat buttermilk
  • 1/4 teaspoon baking soda

This recipe calls for a tube pan (also known as an angel food cake pan), a round pan with deep sides and a hollow center.

1. Preheat oven to 375 degrees.
2. To prepare cake, coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour.

3.  Beat eggs in a large bowl at medium speed of a mixer until foamy; gradually add 1 3/4 cups sugar, beating well. Lightly spoon 3 cups flour into dry measuring cups; level
with a knife. Combine 3 cups flour, baking powder, and next 4 ingredients (baking powder through nutmeg), stirring well with a whisk. Combine rind, juice, oil, and vanilla. Add
flour mixture to egg mixture alternately with juice mixture, beginning and ending with flour mixture. Combine apple, 2 teaspoons sugar, and 1/4 teaspoon cinnamon.

4.  Pour half of batter into prepared pan. Arrange half of apple mixture over batter, overlapping slightly. Repeat procedure with remaining batter and apple mixture. Bake at
375 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Carefully remove cake from pan.

5.  To prepare glaze, combine 1/4 cup sugar, buttermilk, and baking soda in a small saucepan. Cook over medium heat 2 minutes or until foamy, stirring constantly. Drizzle
glaze over warm cake. Cool completely on rack. Yield: 18 servings.

CALORIES 253 (27% from fat); FAT 7.6g (sat 1.5g, mono 2.3g, poly 3.2g);
PROTEIN 3.8g; CARB 43g; FIBER 1.1g; CHOL 49mg; IRON 1.3mg; SODIUM 180mg;
CALC 60mg


Apple Sauce Bread

  •  1 (15 ounce) can applesauce
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups bran flakes
  • 1 cup packed brown sugar
  • 1 cup walnuts or pecans, optional
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon nutmeg or apple pie spice

Preheat oven to 350 degrees. Lightly grease 9- by -5 by- 3 inch loaf pan. Combine applesauce, eggs, oils and vanilla in bowl; mix well. Stir in cereal; let stand 5
minutes. Stir in brown sugar and 1/2 cup of the nuts; mix well. Combine flour, baking powder, cinnamon, baking soda, nutmeg and 1/2 teaspoon salt (optional) in a separate
bowl. Add cereal mixture all at once to flour mixture, stirring just until moistened. Pour evenly into prepared loaf pan. Bake 65 to 75 minutes or until tester inserted in
center comes out clean. Let stand 15 minutes before removing from pan.

Nutrition information per half-inch slice: 162 calories, 30 grams carbohydrate, 3 grams
protein, 4 grams fat 23 milligrams cholesterol, 108 grams sodium, 1.5 grams dietary


Apple Sauce Maple Muffins

  • 2 cups whole wheat flour (substitute up to 1/2 cup of the flour with dried red clover
  • blooms if you like)
  • 1 Tablespoon baking powder
  • 1-1/4 cups Apple Sauce
  • 1/2 cup maple syrup
  • 2 egg whites
  • 1/2 cup raisins, dried cranberries, chopped walnuts or dried maple nuts

Combine the flour and baking powder, and stir to mix well. Add the applesauce, maple syrup and egg whites, stir. Fold in fruit or nuts. Coat muffin cups with nonstick
cooking spray, and fill 3/4 full with the batter. Bake at 350 F. for 16 to 18 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.
Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins. Serve warm with honey and butter.



Hazelnut Apple Pancakes

  • 1 1/4 C Flour
  • 1/4 C Hazelnuts — toasted, — finely ground
  • Pinch Salt
  • 2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1 egg
  • 1 1/3 C Nonfat Milk — or buttermilk
  • 1/4 C Applesauce
  • 1 lg Apple — peel, dice
  • 1/2 tsp Vanilla

NOTE: To toast hazelnuts – bake on sheetpan till golden brown and hull starts to break off. Rub hull to remove. Grind to nice fine meal.

In bowl put flour, hazelnuts, baking powder, baking soda, applesauce, egg, nonfat milk, and vanilla. Stir till it comes together. Add apple or any fruit you prefer. Cook on hot

Melana Hiatt


Mint Apple Jelly

Source: Summer in a Jar, by Andrea Chesman
Yield: 3 half-pints

  • 8 cups fresh apple juice
  • 1 1/2 cups sugar
  • 1 cup fresh mint leaves
  • 1 tablespoon lemon juice

Combine the apple juice, sugar, mint leaves and lemon juice in a heavy saucepan. Bring to a boil and boil just until the jelly reaches the gel point, 220 degreesF. This will
take about 1 hour. Remove from the heat, skim off any foam and remove the mint leaves.  Ladle the hot jelly into hot, sterilized half-pint jars, leaving the proper amount of
head space for the sealing method you choose. Seal using paraffin, open kettle canning, or processing. Cool undisturbed for 12 hours. Store in a cool, dry place. Store opened
jars in the refrigerator.


Mulled Apple Juice

  • 3 cups apple juice
  • 1 1/2 tablespoons lemon juice
  • 1/4 cup firmly packed brown sugar
  • 1 cinnamon stick
  • 1 teaspoon whole cloves
  • 1/2 teaspoon whole allspice
  • 1 tea bag

Place all this in a sauce pan. Let this come to a boil then remove from heat and allow to seep for 5 minutes. Get yourself a cup and set down and rest for a minute. This is
served hot and is very refreshing while you plot out what you want to do next. Remember, you are working hard and will be hot, but drinking something hot will raise your body
temperature and make you feel cooler.

Melana Hiatt


Spiced Apple Rings

Serve these as a garnish with roast pork.
Serves 4

  • 4 medium Apples, firm
  • 2 cups Water
  • 3/4 cup Sugar
  • 2 teaspoons Cinnamon

Bring the water, sugar, and cinnamon slowly to a boil. Reduce the heat and simmer five minutes. Peel the apples and cut them into rings 1/4 inch thick. Add to the sugar
mixture and simmer until soft (15-25 minutes). Allow to cool. Cover and refrigerate for up to 3 weeks.

– Nick Sundberg


Canned Apple Pie Filling



And my favorite:

Apple Pie Peel Jelly (what to do with all the leftover peels from the Apple Pie Filling)

Place apple peels, lightly packed, into a 4.5 qt. pot with 5 cups of water. There should be about 3-4 inches of peels in the pot. Bring to a boil, then reduce heat and boil for 15 minutes, stirring occasionally. Remove from heat, put the lid on the pot, and allow to stand overnight. (Optional, add a cinnamon stick when you let it sit overnight.)

Strain the liquid into a measuring cup, and make certain you have 5 cups. Return to the pot. Gradually dissolve 1 box of pectin into the liquid and bring to a full rolling boil, over high heat. Stir in 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon, ginger, 1/4 teaspoon allspice.  Add 7 cups of sugar (all at once), stirring to dissolve. Return to boiling, and boil hard for 1 minute.

Remove from heat, skim foam if necessary, and pour into hot 1/2 pint jelly jars. Process in a hot water bath for 10 minutes.